"Argentinean Bean & Vegetable Stew" (page 254) is a flavorful and colorful dish bursting with brightly hued vegetables, and even a piece of fruit - a diced orange which is added at the very end. The list of vegetables in this stew is long: onion, garlic, bell pepper, butternut squash, tomatoes, green chilies, and corn, a virtual hotpot of antioxidants. The seasonings are just as impressive: sugar, crushed red pepper, oregano, and cilantro. Somehow this wide array of ingredients comes together to make an unusual but tasty stew, especially good on a cold evening, served with a loaf of homemade bread.
Keeping it "McDougall Friendly" checklist:
ü Omit the oil when sautéing the veggies. Use a nonstick soup pot and/or a little water, broth, or sherry for the sauté liquid.